Instant Pot Mexican Black Beans and Rice–the easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.
Get the slow cooker version of this recipe
Instant Pot Mexican Black Beans and Rice (video)
First off I want to say that I’ve been making the slow cooker version of these rice and beans for years and I love it so very much. I love to eat it for dinner or lunch or for a snack. This is an inexpensive but filling (and somewhat healthy) way to feed your family! Plus you might just have everything you need to make Instant Pot Mexican black beans and rice in your pantry right now.
It only takes about 40 minutes from start to finish in the Instant Pot and if you decided to use white rice the time would be significantly less. My favorite thing about these Instant Pot Mexican black beans and rice is how fast and easy they are! I can get everything into the pot in less than 5 minutes. I also love the sort of creamy consistency that happens. My favorite thing to do is stir a dollop of full-fat sour cream into my rice. I also love to eat my rice and beans with sliced avocado if I happen to have a ripe avocado laying around. Oh and if you have Juanitas tortilla chips crunch some of them on top. Mmmmm. I made these for dinner last night and I didn’t miss the meat. However if you want you could always serve this dish with a side of chicken. I’m thinking the Cafe Rio chicken would be perfect. Or you can place the chicken directly on top of the rice and cook it at the same time as the rice and beans! See the recipe card below for how to do that.
Can I use dried black beans?
My recipe calls for a can of black beans out of convenience. If you have dried beans that you would like to cook and use follow these steps:
- Add ¾ cup of black beans into your Instant Pot with 2 cups of water.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes.
- When time is up let the pot sit for 10 minutes then move valve to venting. Remove the lid. Rinse the beans and drain them.
- Use them in the recipe below.
You may be interested in these other recipes…
All my Instant Pot recipes can be found herePrint
The easiest and tastiest rice ever! Brown rice is cooked in flavorful salsa with garlic salt, a bay leaf and cumin. Canned black beans make this recipe very convenient. And my favorite part is a squeeze of lime juice and a dollop of sour cream on top. Make this as a meal or as a side dish.
- 1 (15 oz) can of black beans, rinsed and drained
- 1 cup uncooked long grain brown rice
- 1 1/2 cups water
- 3/4 cup picante sauce or salsa (plus more, if needed)
- 1 bay leaf
- 1 tsp cumin
- 1 tsp garlic salt
- Fresh lime juice, to taste
- Optional toppings: sour cream, tortilla chips, grated cheese, sliced avocado
- Place rinsed beans, rice, water, salsa, bay leaf, cumin, and garlic salt in the Instant Pot.
- Cover and make sure valve is on “sealing.” Press the manual button and set to 22 minutes.
- When the pot beeps let the pot sit for 10 minutes and then release any additional pressure. Stir a bit and discard the bay leaf. Add in lime juice and additional salsa to brighten it up, if needed. Scoop into bowls and top with desired toppings.
If you wanted you could make this recipe with long grain white rice. Use 3/4 cup white rice and 1 1/4 cup water. Then use a 5 minute pressure cook time with a 10 minute natural pressure release. For other types of rice see the green chart.
To make with chicken: Reduce the amount of liquid to 1 cup if using frozen chicken or 1.25 cups if using fresh chicken. Place 1 pound of chicken boneless skinless breasts/thighs on top of all the ingredients. Lightly sprinkle with salt and pepper. The chicken will cook along with your rice. If you want to use white rice instead of brown rice then cut up the chicken into bite size pieces or use chicken tenderloins.
- Category: Meatless
- Method: Instant Pot
- Cuisine: Mexican
- Calories: 228
- Sugar: 3 grams
- Sodium: 347 mg
- Fat: 1.2 grams
- Carbohydrates: 44.4 grams
- Fiber: 8 grams
- Protein: 9.9 grams
If you want to use a different type of rice use this chart as a guide…
Send Me Free Recipes
If you’d like to see all the new recipes that I’m making sign up to receive my emails below! This is a free service and you can unsubscribe at any time.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.